Rotini Chicken Salad

Terrific lunchtime or picnic salad, hearty enough to be a meal!

Step: 1

Fill a pot with lightly-salted water and bring to a boil. Cook the chicken breast in the boiling water until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center of the chicken breast should read at least 165 degrees F (74 degrees C). Cut the breast into cubes and spread in a single layer on a plate; place chicken in refrigerator for 1 hour, or until completely cooled.

Step: 2

Fill a pot with lightly-salted water and bring to a boil. Stir the pasta into the boiling water; cook until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain, and rinse thoroughly with cold water to cool.

Step: 3

Stir the celery, Parmesan cheese, green onions, mayonnaise, sour cream, milk, parsley, basil, and thyme together in a large bowl. Fold the chicken, rotini, and peas into the mayonnaise mixture. Season with salt and pepper. Chill in refrigerator for 1 hour.

Per Serving: 501 calories; protein 15g; carbohydrates 33.3g; fat 34.5g; cholesterol 39.1mg; sodium 368.8mg.

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Salads often get a not good for being unpleasant (if they’re feather like and mean) or unhealthy (if they’re not lean and mean). The core of middle ground is not being talked about , but it’s exactly where you’ll found the good vegetable fruit that may fuel weight loss.